Paneer Tikka

Paneer Tikka

Paneer Tikka
 
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This is a delicious quick way to jazz up a salad, fill a wrap or a pitta. I served these today with an easy yogurt dip and a mango salad.
Author:
Recipe type: Easy
Cuisine: Indian
Serves: 4
Ingredients
  • Marinade
  • 2 blocks Paneer
  • 2 tbsp oil
  • 3 tsp tandoori masala
  • 1 tsp red chilli powder
  • 1 tsp green chilli / garlic / ginger (pulped)
  • 1 large dollop of yogurt
  • ¼ tsp salt
Instructions
  1. Cut Paneer into chunks.
  2. Place in a bowl and pour boiling water over the paneer a d ensure all the cubes are submerged.
  3. Leave for 2 minutes - then drain water.
  4. Add oil, and coat softened paneer.
  5. Now add tandoori masala.
  6. Red chilli powder, green chilli, garlic, ginger pulp and salt.
  7. Mix thoroughly ensuring all the paneer is coated.
  8. Now add the yogurt.
  9. Mix, cover with cling wrap and refrigerate until you are ready to pan fry, grill, or BBQ.
  10. If you are pan frying use ghee or a blob of butter but add a tsp of oil to stop the butter burning.
  11. If grilling drizzle a bit of melted butter on the paneer tikka's as they cook.
  12. For BBQ skewer, then brush with melted butter wrap loosely in foil and cook on the BBQ for 5 minutes.
  13. Garnish with wedges of lemon and chopped coriander, serve with salad, wraps or pitta bread.

 

Cauliflower Peas Stirfry (Gaubi Matar nu Shak)

Cauliflower Peas Stirfry (Gaubi Matar nu Shak)

Cauliflower Peas Stirfry (Gaubi Matar nu Shak)
 
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I served this with piping hot khadi, fluffy chapatis and a bowl of khadi. Absolutely delicious! But you could serve it as a veggie side to complement any main curry...the flavours aren't overpowering so work well with any meat / fish curries....Enjoy!
Author:
Recipe type: Easy
Cuisine: Indian
Serves: 4
Ingredients
  • 1 small cauliflower
  • 1 cup peas (frozen is fine)
  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • Pinch asafoetida (optional)
  • ½ tsp turmeric powder
  • 1 tsp salt
  • 1 tsp red chilli powder
  • 1 green chilli (finely chopped)
  • 1-2 cloves garlic (minced)
  • 1 tsp Cumin coriander powder
Instructions
  1. Chop the head of cauliflower into little florets and rinse with cold water.
  2. Place a non stick pan on medium heat and add the oil.
  3. When the oil hazes add the Cumin and mustard seeds.
  4. When these sputter add the asafoetida.
  5. Now tip in the cauliflower florets and stir.
  6. Add the red chilli, turmeric, green chilli, minced garlic and salt.
  7. Stir, lower heat and place the lid over the pan and allow to steam cook for 5-8 minutes.
  8. Add the peas, stir and allow to cook through for a further 5 minutes.
  9. Finally add the cumin coriander powder, mix, taste and adjust as required.

 

Fenugreek Flatbreads Methi na Thepla

Fenugreek Flatbreads Methi na Thepla

Fenugreek Flatbreads Methi na Thepla
 
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This takes me about 25minutes to do as I cook and roll in tandem. If you are starting off roll them all out then cook them. This will increase your cook time but it does get easier. These freeze well and are great to have with any meal or even on their own with a nice cup of masala chai. Enjoy!
Author:
Recipe type: Easy
Cuisine: Indian
Serves: 12
Ingredients
  • 2 cups chapati flour (I use Elephant Atta medium brown)
  • 1 tsp turmeric
  • 1 tsp red chilli powder
  • 1 tsp salt
  • 2 tsp Ajwain / Carom seeds (place in sandwich bag and crush by rolling with rolling pin)
  • 2 tsp sesame seeds
  • 1.5 tbsp oil
  • Handful of chopped fresh fenugreek leaves (methi)
  • ½ cup boiling water
  • Extra flour for rolling and extra oil for cooking.
Instructions
  1. Combine all the dry ingredients.
  2. Add water sparingly and bring the flour together to make a firm dough.
  3. Divide dough into 12 equal portions.
  4. Dust with flour and roll out to 10cm circumference.
  5. Cook on tavi (non stick pan) on both sides (low heat).
  6. Transfer to another tavi (non stick pan) and drizzle a teaspoon of oil cooking on both sides. (Med heat)
  7. Press down with a spatula, remove and cool on cooling rack.

 

Sabudana Khichdi

Sabudana Khichdi

Sabudana Khichdi
 
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I love the simplicity of this dish but you can have it with chopped nuts, desiccated coconut, ginger, cumin, sugar and lemon. Personally I don't think it needs any of the extra frills, it's satisfyingly delicious in its simplicity! However you have yours, enjoy!
Author:
Recipe type: Easy
Cuisine: Indian
Serves: 2
Ingredients
  • 1 cup large sabudana
  • 2 medium potatoes (or substitute with sweet potatoes)
  • 1 tbsp peanuts
  • 1 - 2 tbsp cashews
  • 2 green chillies sliced
  • 1 tsp rock salt
  • 2 tbsp peanut oil (Or 1 tbsp ghee and 1 tbsp oil)
  • Dollop of Greek ypgurt to serve
Instructions
  1. Rinse and soak the sabudana ensuring there's enough water to allow the sabudana to expand.
  2. Do this a few hours ahead of cooking.
  3. Peel and cube the potatoes.
  4. Put the oil in a nonstick wok and place on medium heat.
  5. Add cubed potatoes and gently fry.
  6. Add the cashews and the peanuts.
  7. Cover and let the steam cook the potatoes through - approximately 8 minutes.
  8. Keep an eye on the potatoes and stir to ensure the potatoes and the nuts don't burn but turn a lovely golden brown.
  9. Drain the sabudana and add to the wok.
  10. Add the sliced green chillies and rock salt.
  11. Stir gently, until the white sabudana turn into lovely translucent pearls.
  12. Serve with Greek yogurt dusted with red chilli powder.

 

Sev

Sev

Sev
 
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Sev are the yellow crispy Chickpea flour noodle bits you find in Bombay Mix but they are so much more to the savvy Gujju. We brighten up and lift breakfast dishes like makai and Khama dhokla by using sev to add a crunch factor to so many dishes. Master this basic and you will wow with the dishes you will be serving...watch this space!
Author:
Recipe type: Easy
Cuisine: Gujarati
Serves: 6
Ingredients
  • 1 cup Chickpea (besan) flour
  • ½ tsp salt
  • ½ tsp red chilli powder
  • 1 tsp oil
  • Additional oil for frying
Instructions
  1. Mix flour, salt and chilli powder.
  2. Add water sparingly to form a soft dough.
  3. Lightly grease hands to smooth the dough and set aside.
  4. Grease the inside of the sev maker and then place the dough in the machine.
  5. Place the oil over medium heat and test with a bit of dough dropped in - if it rises the oil is ready.
  6. Use the machine to gently make nests in the oil.
  7. When you've done a batch lower the machine in the hot oil to break the strands.
  8. Fry for a minute, turn and fry for another minute or so.
  9. Remove and repeat the process.
  10. You should get about six sev nests.
  11. Crumble and use as required.